Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation-Reference-Cited by-同舟云学术

Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation

Published:2021-11-22 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Sanches Flávia Leticia¹^ORCID,Jesus Eliane Pompeu¹^ORCID,Alves Vanessa¹^ORCID,Quast Leda Battestin¹^ORCID,Romio Ana Paula²^ORCID,Passos Francisco Cátia Tavares¹,Tormen Luciano¹^ORCID,Bertan Larissa Canhadas¹^ORCID

Affiliation:

1. Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil

2. Federal University of Technology of Parana ‐ Campus Francisco Beltrão Francisco Beltrão Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16151

Reference51 articles.

1. Development of fermented beverage with water kefir in water-soluble coconut extract (Cocos nucifera L.) with inulin addition

2. Lactase Non-persistence and Lactose Intolerance

3. Vegan foods: Mimic meat products in the Italian market

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